1/2
cup freshly grated or shredded Parmesan cheese
1
tablespoon balsamic vinegar
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Steps
1
Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
2
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
3
Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
4
Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
5
Stir in cheese and vinegar.
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Use this dish as a vegetarian main course for three.
The secret to creamy risotto is adding the broth 1/2 cup at a time and cooking with frequent stirring until all the liquid is absorbed before repeating with another 1/2 cup broth.
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Nutrition Facts
Serving Size:1 Serving
Calories
275
Calories from Fat
115
Total Fat
13 g
Saturated Fat
5 g
Cholesterol
5 mg
Sodium
760 mg
Potassium
390 mg
Total Carbohydrate
31 g
Dietary Fiber
1 g
Protein
10 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
14%
14%
Iron
12%
12%
Exchanges:
2 Starch; 1/2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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